By Marilyn Collins
Commercially produced ice could be an important vehicle for the transmission of foodborne disease with its attendant debilitating effects.
I recall the innumerable occasions when the fallacious statement was made that ice will not support the growth of bacteria (germs) and is therefore free from bacteria. One may incorrectly conclude that since ice is produced at subzero temperature which is well within the safety zone for food, ice is therefore not susceptible to bacterial contamination. However, freezing is not a lethal process for bacteria (germs), some microorganisms may die,
